Bacillus natto - Takahashi Yuzo Laboratory - 3 g * - kawashima the japanstore

Bacillus natto - Takahashi Yuzo Laboratory - 3 g *

$9 

Powdered Bacillus natto - Takahashi Yuzo Laboratory - 3 g To make liquid bacillus natto bacteria easier to handle even at home, it was made into powder. Homemade natto of...

Powdered Bacillus natto - Takahashi Yuzo Laboratory - 3 g

To make liquid bacillus natto bacteria easier to handle even at home, it was made into powder. Homemade natto of about 30 kg can be made. It is a commodity that powdered natto bacteria that are served to natto manufacturers even at home even for easy handling. When natto bacteria adhere to soybeans, fermentation can be done when fermenting under an appropriate environment. Especially, the latest topic thrombolytic enzyme (nattokinase) is produced only by soybean fermentation by Bacillus subtilis natto. Why do not you make homemade natto? Instructions, spoons included with attached.

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納豆菌
Simply cook the soybeans, just sprinkle natto bacteria and keep it warm for about 24 hours Homemade delicious natto is completed. (How to make it in detail,How to make nattoPlease see the page. ) 100% of pure culture natto bacteria extracted from organic soybeans was used. Even beginners do not fail, Kawashimaya's fine qualityBacillus nattoAlso recommended. You can make 30kg of natto with powdered Bacillus natto 3g. For those who are new and not familiar, please make up to 15 kg as a guide. Use a larger amount of bacteria to suppress growth when mixed with bacteria. Preservation method Please store in a low humidity refrigerator (cool dark place). Expiration date About 2 years Accessories Instructions, spoon